1 cup butter    

1 lb brown sugar

2 cups sugar

6 eggs

1 1/2 tsp. vanilla

1 1/2 tsp syrup

4 tsp baking soda

1 1/2 lbs peanut butter (24 oz)

9 cups rolled oats, uncooked (not quick oats)

1 lb m&ms

16 oz pkg of mini chocolate chips
a little package of raisins (I usually abhor the wrinkly little things, but I've found they keep the cookies moist (fresh) longer.  So if you can stand it, toss 'em in.)

 

 

Mix together in the order above.



LOOK!  IT"S ESCAPING!  And that's before the chocolate chips and M&M's.


It's a messy business.



I had to do it by hand.  The kitchen aid bowl wasn't big enough.  Of course I could have halved the recipe and made two batches, but I am inherently lazy.



Drop by tablespoons onto greased baking sheet.  Bake 350 for 12-15 minutes.  This will make 5-6 dozen large cookies.  I think that it is better to refrigerate dough awhile, then cook a little less than 350 degrees for the amount of time listed above.




And since Celeste asked, my new barstools.  I'm currently sitting on the one closest to the camera, having a cup of coffee.

And for Beci, the Broccoli Rice Casserole  Which came from my College roommate, Alyson:
1/4 c chopped onion
6 Tbsp butter
2 pkgs cooked chopped broccoli
4 c cooked rice
8 oz cheese whiz (I know.  Disgusting.  The end product is good, though, I swear)
2 cans cream soup (don't stick your finger in the can, though.  ;P)
1 1/2 c grated cheddar, or monterey jack and cheddar cheese
Worchestershire Sauce ( a little for flavor)
salt
peppper
garlic powder (?)

Sautee onion in butter.  Stir in broccoli.  Combine soup, rice, cheese and worchestershire.  Add onion and broccoli.  Stir well to combine.  Pour (spoon) into greased baking dish and cook at 350F for 40-45 minutes.